Yema Cake

Hey everyone! Today is such an exciting day because I’m sharing with you a Yema Cake Recipe.  The most requested is the recipe for a Yema Cake. Which got me asking, what exactly is a Yema Cake? I honestly haven’t even tasted one (unfortunately) so I asked my friend Rich what kind of a cake it is. He said it’s actually a chiffon with a yema or milk custard filling/frosting.  Which got me excited so I started working on it. Although Rich said a Yema Cake is traditionally a chiffon cake, the rebel in me decided to go another route. The base of this cake is a not to sweet cotton soft Japanese Cheesecake. When I say cotton soft, think clouds. As in clouds on a sunny day.


  • For the cake:
  • 50 g butter
  • 250 g cream cheese
  • 110 ml milk
  • 1 vanilla pod (optional)
  • 60 g all purpose flour
  • 20 g cornstarch
  • 1/4 tsp salt
  • 6 egg yolks
  • 1 tsp calamansi (or lemon) juice
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 140 g sugar
  • 1 tsp vanilla extract
  • For the filling or icing
  • 2 cans condensed milk
  • 6 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup butter
  • 1/2 cup grated cheese


  1. In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
  2. In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
  3. Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
  4. To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
  5. To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with grated cheese.

How to Make Mouth Watering Black Sambo

Black Sambo is one of the best Christmas Dessert, my family love it so much… We always prepare this on Christmas and you can even make this as a gift to your family friends. Black Sambo Recipes are very affordable and easy to prepare.

Black Sambo is a two layered gelatin (you can also prepare a 4 layer) made of creamy milk and Chocolate. You can use circular shape molds or rectangular, we used a rectangular shape mold for this preparation.

Choco Layer:
1 can evaporated milk (big)
1 cup white sugar
2 packs of Knox unflavored Gelatin, let it bloom in ½ cup cold water
½ cup Pure Dutch Cocoa or Hersheys unsweetened powder, dissolved in ⅓ cup hot water
Cream Layer:
1 cup water
2 packs of Knox unflavored Gelatin
1 can of condensed milk (big)
1 can of Nestle Cream (big)
First Layer:
In a bowl melt 2 packs of Knox in ½ cup cold water.
In a separate bowl dilute cocoa powder in ⅓ cup hot water and stir.
In a saucepan heat evaporated milk, on a low fire and add white sugar and stir until sugar dissolves.
Add the melted cocoa and continue to stir until well blended, and lastly add in the knox mixture and stir continuously until dissolves and fire off.
Let it cool by stirring patiently before placing in the container.
Freeze for 20 minutes and refrigerate for 2 hours.
Second Layer:
In a saucepan heat a cup of water over a low fire and pour 1 pack of knox at a time and stir vigorously to dissolve the gelatin completely.
Add 1 can of condensed milk and stir until well blended.
And lastly pour in a can of nestle cream and keep stirring to dilute the cream, fire off.
Keep on stirring until it cools down completely before adding to your choco layer.
Refrigerate for another 3 to 4 hours for a best results.